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Coconut Pistachio Bites

March 16, 2018

Coconut Pistachio Bites
(AKA Not Chocolate Chip Cookies)

It’s recommended that you don’t work out for 6 weeks after having a baby. I really love to exercise – Pilates, running, barre, walking. I’m just a better person when I exercise regularly. When I was 41 weeks pregnant, I was running laps at the Y. That’s not me bragging, I looked and felt absolutely ridiculous, but when you’re 100 weeks pregnant, you’ll do anything to not be pregnant. Anyway, I thought I would go crazy not being able to exercise for those 6 weeks. Nope. You know what’s better than exercise? Holding your new baby and never wanting to put him down.

In that time I did a little walking. Walking from the couch to the kitchen to get another chocolate chip cookie.

I wish I could blame my cookie addiction on nursing, but I love sweets and always have. I’m not one of those people who are like, “Just a square of dark chocolate after dinner and I’m satisfied!” And I’m not going to tell you that this recipe is a perfect replacement for a cookie, but it checks of the sugar box for me throughout the day. And even though this recipe has sugar in it, it’s still a vast improvement from where I was 2 weeks ago.

Coconut Pistachio Bites
(Makes 12 bites)

This is an adaptation of a recipe from my friend, Kristin 🙂

 1 cup of unsalted shelled pistachios
½ cup of unsweetened coconut, plus more for rolling
6 dates, soaked in hot water for 15 minutes and pitted
1 tablespoon of flax
2 tablespoons of maple syrup
A few pinches of salt
¼ a cup of chocolate chips
Cocoa powder for rolling, optional

Directions:

  1. Combine pistachios, coconut, dates, flax, maple syrup, and salt in a food processor. Blend until the mixture comes together.
  2. Add in chocolate chips and blend until they’re combined with the nut mixture.
  3. Roll into 1-inch bites. Roll in optional coconut or cocoa.

Question:
What are you craving right now?

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Dinner Gluten Free Recipes Vegan Vegetarian

Vegan Poke Bowl

October 3, 2017

Vegan Poke Bowl
(AKA A Very Inauthentic Poke Bowl, but Delicious)

Hello? Remember me? I took a long hiatus after not feeling very well for many weeks. Even Instagram was checking in on me, reminding me to post or even just check my account. I could have written about what I was cooking, but my meals often looked like this…

or this…

or this…

Or basically just a tub of Earth Balance.

What makes me the most disappointed about not being able to eat my normal diet is missing out on seasonal foods. I would say it’s really one of the only ways I “live in the moment.” I try to really enjoy the seasonal fruits and veggies, and maybe hold onto them a little longer than the season recommends. So is that the opposite of living in the moment? I don’t know and don’t necessarily care, but I’m just happy that I can still occasionally find a good watermelon these days.

Notes:

  • Sushi Rice – Traditional sushi rice calls for rice vinegar and sugar. I didn’t have any on hand, but I added a touch of apple cider vinegar to see what flavors it brought out. Since this bowl has so many flavors happening, I don’t think the vinegar and sugar would be missed if omitted. This site was helpful.
  • I always forget about pickling shallots – they’re so good! I reduced this recipe by half and used a shallot instead of an onion.
  • Baked tofu – I did a repeat from my Ramen Bowl.
  • Sauce – the sauce doesn’t have to follow the recipe below exactly. It’s one of those – add a little of this and that to your liking. This is just a basic version.

Vegan Poke Bowl
(Serves 2)

Ingredients:
1 cup of sushi rice (see notes)
2 cups of watermelon, medium dice
1 small carrot, cut into matchsticks
4 inches of English cucumber, sliced very thinly
½ cup of shelled edamame, cooked according to package
½ an avocado, sliced thinly
½ teaspoon of sesame seeds
Quick pickled shallots (see notes)
Baked tofu (see notes)

Sauce:
1 tablespoon of tamari or soy sauce
1 tablespoon of tahini or your preference of nut butter
2 teaspoons of toasted sesame oil
1-2 teaspoons of sriracha

Directions:

  1. Prepare the tofu according to this recipe.
  2. Make your sushi rice: Rinse the sushi in a mesh colander. Place in a small pot with 1 cup of water and cover with lid. Bring to a boil, then reduce the heat to a simmer for about 15 minutes. Turn off heat and let sit for 10 minutes.
  3. Prepare all of your ingredients that you’d like to put in your poke bowl.
  4. Make the sauce: In a small bowl or mug, combine all of the sauce ingredients and whisk with a fork.
  5. Make the bowl: Split the rice between two bowls and top with your prepared toppings and sauce.

Question:
What are your comfort foods?

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